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- Thread starter leon-b
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Possible but not what I was thinking of.....have a look how he cooks fish...and also at something that reminds you of tennis?
Red
Red
Yep, thats the way I thought of - heres a tip though - peg only at the top, otherwise it tears as it "shrinks". Its also easier to turn over if you want too
The other way is to make a greenstick frame like this one I used for a pigeon. Same process as the pegging to a log - you want it upright catching heat, not over the flames catching smoke. You can make the frame the day before and just weave some extra sticks over to hold the bacon (you won't need one this big unless you are real hungry)
So, Sausage on skewer, greenstick frame for bacon....how are you going to do your bannock?
Red
The other way is to make a greenstick frame like this one I used for a pigeon. Same process as the pegging to a log - you want it upright catching heat, not over the flames catching smoke. You can make the frame the day before and just weave some extra sticks over to hold the bacon (you won't need one this big unless you are real hungry)
So, Sausage on skewer, greenstick frame for bacon....how are you going to do your bannock?
Red
Ah, you do your bacon different to me. I put two forked sticks into the ground, with a long stick on the forks. I then lay the bacon over this stick and the fire is behind the sticks, acting like a grill. I just turn the bacon now and then, there is no smoke, or very little, but I like smoky bacon anyway!! Also, you just pick up the stick laying on the forks and spin it 180 degrees and you don't need to touch the bacon. Does this make sense?!!
leon-b said:
That unfortunately is an almost impossible question to answer mate as there are a lot of variables, including size and type of fire, proximity of the goods to be cooked and method of cooking.
Neil1 would probably be able to tell you how long your bannock will require to be on for though.
leon-b said:
Leon, clear away the hot coals and put the lid directly on the ground, then put hot coals around the billy and some on the top. The result should look something like this...
Fenlander said:Leon, clear away the hot coals and put the lid directly on the ground, then put hot coals around the billy and some on the top. The result should look something like this...
[/IMG]
Jeez Fenlander,
Did that push the billy off as it grew?
Hints of the "magic poridge pot" going on there.
Its huge
Ogri the trog
Kevin,
Do you mind, thats making me hungry!
Leon, practice cooking bacon and sausage at home. The trick with sausage is to cook slowly and long - as Leon says its hard to give an accurate time - the last thing you want though is to burn the outside and have them raw in the middle, so slower is better than faster!
You could try Spamels way for the bacon too (its new to me but sounds fine). Any way of getting nice even heat works well. I like my bacon quite crisp, so I can tell its cooked by the fact its not really "floppy" any more. The sausage is cooked when its dark brown on the outside and not bright pink but a sort of pinky beige in the middle. Thinner sausages are better as they don't take too long to "cook through" (try chipolatas if you can get them).
So bacon, sausage and bannock - try taking some marmalade and butter - amrveloous on warm bannock.
If you want some vegetables to go with these, why not make a spare Billy Can before you go - do you have any ideas how to make a Billy?
Red
Do you mind, thats making me hungry!
Leon, practice cooking bacon and sausage at home. The trick with sausage is to cook slowly and long - as Leon says its hard to give an accurate time - the last thing you want though is to burn the outside and have them raw in the middle, so slower is better than faster!
You could try Spamels way for the bacon too (its new to me but sounds fine). Any way of getting nice even heat works well. I like my bacon quite crisp, so I can tell its cooked by the fact its not really "floppy" any more. The sausage is cooked when its dark brown on the outside and not bright pink but a sort of pinky beige in the middle. Thinner sausages are better as they don't take too long to "cook through" (try chipolatas if you can get them).
So bacon, sausage and bannock - try taking some marmalade and butter - amrveloous on warm bannock.
If you want some vegetables to go with these, why not make a spare Billy Can before you go - do you have any ideas how to make a Billy?
Red
Fenlander said:
Ah a meal fit for a king......
.....well, several kings if you wish.
Ogri the trog
leon-b said:
You could cook your breakfast in a paper bag like Nigel did....
http://www.bushcraftuk.com/gallery/showphoto.php?photo=798&si=paper&what=titledesc
If your mum doesn't mind square eggs
Ogri the trog said:
I must admit thats always a good reason for taking BB (my lass) bushcrafting
Lemon chicken (starts as a clove of garlic, a lemon and a bunch of spring onions)
Thai green curry
Now me - I'm more a basic fiery chilli merchant
But I do brew a fair old blackberry port
Campfire cooking - you gotta love it
Oh Leon - real men can & do cook!
Red
Ogri the trog said:
I made a bannock and added curry powder yesterday. That was pretty damn good too.
British Red said:I must admit thats always a good reason for taking BB (my lass) bushcrafting
Lemon chicken (starts as a clove of garlic, a lemon and a bunch of spring onions)
Thai green curry
Now me - I'm more a basic fiery chilli merchant
But I do brew a fair old blackberry port
Campfire cooking - you gotta love it
Oh Leon - real men can & do cook!
Red
That's a great way to celebrate your 1000th post Hugh......well done!!!!
thanks guys
so its
bannock - scrape away the coals, place the billy lid on the ground, put the bannock in the lid and place the billy on top. then put hot coals around the side of the billy and on top. was it 20 mins you leave it for , i saw it on the video but cant remember how long.
bacon - peg it to a log ond place nearc the fire, and cook untill its brown
sausages - put them on sticks and then ......... what do i do then
thanks leon
so its
bannock - scrape away the coals, place the billy lid on the ground, put the bannock in the lid and place the billy on top. then put hot coals around the side of the billy and on top. was it 20 mins you leave it for , i saw it on the video but cant remember how long.
bacon - peg it to a log ond place nearc the fire, and cook untill its brown
sausages - put them on sticks and then ......... what do i do then
thanks leon
